Elle Sweden

I found this image from the November issue of Elle Sweden so stunning, I had to share it with you. Photographer Andreas Öhlund beautifully captured this story of forties fashion styled by fashion editor Linda Lindqwister. Clearly '40s inspired but freshly modern, aren't the cut and color of this ensemble striking? The lighting is exquisite, too; you can almost feel the textures of this dress and lovely hairdo. This image really does transport me out of the ordinary.

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photo via fashiongonerogue & hautedesign

{ Food for Thought } Halloween Pairing I

It's no secret that Halloween is one of my favorite holidays. So is Stan's; he gets much applause for his outdoor décor and delights in giving pre-teen trick-or-treaters a nice little scare. (In fact, they return for more fright.) For us, it is simply an opportunity to be creative and recreate some of that light-hearted fun we had as kids trick-or-treating. We host Halloween parties every few years to give our friends that opportunity: to dress up, play and escape the everyday a little. 

For Halloween décor, we much prefer the suggestion of spook over gratuitous, stomach-churning horror. While we try to reuse our decorations from year to year, we do customize the overall design to our chosen theme. No one does spooky chic like Martha Stewart, often my source for Halloween inspiration; I've incorporated many of her indoor and outdoor projects and recipes. As a former event stylist, however, I create our own design for décor and menu. Last year, the theme was True Blood-inspired Supernatural. I dressed as a brunette Pam and designed the indoor décor with a touch of Pam's gothic-chic flair. We offer hors d'oeuvres, a signature cocktail, dessert, and make it interactive by asking our guests to bring their favorite autumn brew to share. The most popular dish is the Devilish Eggs (below).

What is your all-time favorite costume and most unforgettable Halloween experience?

devilish eggs
12 large eggs
3 jarred roasted red peppers, finely chopped
1 c mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
1. Prepare an ice-water bath; set aside. 
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

ghost in the graveyard
2 oz black vodka
2 oz creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
finely grated nutmeg, for garnish
1. In a glass, combine vodka and creme de cacao, and set aside. 
2. Place ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

screwed-up screwdriver
1/4 c ice
1/2 c freshly squeezed tangerine juice
1 1/2 oz black vodka
1 black licorice twist, for serving
1. Place ice in a tall glass. Pour juice into glass. 
2. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. 
3. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.

berry scary martini
1 c ice
1 oz black vodka
2 oz cherry juice
fresh raspberries and blueberries, for garnish
1. Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass. 
2. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.

(eggs serve a party of 8, cocktails each serve 1)

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image by natalie @ calliope; typography by Kelly Thorn; photos & recipes of deviled eggs & Halloween cocktails by Martha Stewart

{ Travel Retrospective } A Languid Respite

A glance back at our last trip to the beach. It was a languid visit to the seaside, filled with vespa-esque rides with the sun shining down upon us and wind soothing our hair, folksy playlists, and ice cream cones. Wouldn't it be wonderful to make little retreats like this a seasonal tradition? Couldn't you go for a getaway in the mountains right now with a view of autumn splendor and a mug of warm cider? How about a respite in the country, after the holiday festivities, to hear the sound of snowy silence cuddled next to a warm fire, sipping on a glass of mulled wine? What are some of your favorite escapes?

We discovered a culinary treasure during this trip: healthy, non-fat "ice cream" that tastes like frozen custard: annie's banannies. Amazing!

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image & photos by natalie @ calliope; quote by Robert Brault

{ Food for Thought } The Storybook of Our Lives

Figs are so classically beautiful. They evoke images of woods and Vermeer paintings. They're also a foodie's dream fruit, because you can enjoy them so many ways: fresh, as jam, in prosciutto grilled cheese sandwiches, with hard cheeses like Manchego, as a belgian waffle topping, and on lovely tarts. Somehow, fig recipes are simultaneously elegant and home-y, which make them perfect foods for entertaining. There is a little magic when sharing a fig dish with guests - it seems to celebrate the sense that those guests are not just guests but friends.

The richness and intimacy of those images - a walk through the woods, Vermeer's dimly-lit domestic scenes - feel as natural a part of fall as do wool blazers, pretty scarves and crimson leaves dancing in the crisp autumn wind. It makes me feel home-y and inspires me to whip up a few cozy recipes (like this beautiful fig tart) and share them with a few special friends. Spring makes me restless for adventure and fall makes me especially thankful for my little family and true friends, as well as everyone else who has shared a fun memory with me, contributed something invaluable to my experience, or has welcomed the same from me.

fig, mascarpone, and pistachio tart

for the pastry
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water

1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.

for filling
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon

1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.

for topping
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)

1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)

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image by natalie @ calliope; fig tart photo & recipe by dessertsforbreakfast; quote via lifesajournal; party photo via awelltraveledwoman

{ Food for Thought } The Kind of Girl

Do you tuck away memories to savor or reflect on later? I instinctively do this. In fact, I have a compulsively detailed memory for random moments. While it isn't quite "photographic", you can count on me to recall visuals, locations, topics of conversation and often specific comments. I may not be able to extract information on-the-spot, but my mind seems to shift into that gear once a formerly familiar subject comes up. I seem to automatically ride that momentum going through triggers until the right memory surfaces. Handy, right? Yes and no. It doesn't seem to work as magically for truly useful knowledge. Then there are things I prefer to forget. A good memory for random moments isn't always convenient for others, either.

I have tried to use my superpower for good, however, using it to recall moments that warm and inspire - jokes, the weird but fun, adventures, the fascinating, the beautiful, celebrations small and grand, touching gestures, moments of quiet intimacy, and simple things like happy, loving glances. So I'm the kind of girl who smiles at pretty memories and laughs at funny moments days later, drinking from the glass half full. Unexpected like waffle-shaped cookies, which seem like the product of a happy accident but are pure genius. "A secret genius... the best kind."* ;)

oatmeal chocolate-chip waffle cookies

1/4 c (1/2 stick) unsalted butter, melted
1/4 cup plus 1 tbsp firmly packed light brown sugar
1 large eggs
1/2 tsp vanilla extract
3/8 cup unbleached all-purpose flour (measured by weight, e.g. 1c = 4.5oz)
1/4 tsp baking soda
1/8 tsp salt
3/4 c old-fashioned rolled oats
1/2 c semisweet chocolate chips
nonstick cooking spray
1. Heat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
optional: add 1/4 tsp cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor 
(makes a dozen cookies, because it's always more fun with there's enough for 2 to enjoy)

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image/graphic design by natalie @ calliope

photo of woman with umbrella smiling in the rain via bliss; chocolate chip waffle cookie photo & recipe by finecooking via thekitchn; *DropDeadDiva

{ Food for Thought } A Good Day

I just thought this was funny. Admit it. You feel like this, too, sometimes. I don't feel like this most days (fortunately!), but recently I met someone who made me think of this quote... a little presumptuous and awkwardly "smooth" but not tempting enough to hit or bite ;), just enough to snicker. You know it's a good day when you can laugh at silliness... and bite into something worth chewing like this gooey sandwich.

caprese grilled cheese sandwich
4 slices of thick french bread
4 slices of mozzerella cheese
fresh basil leaves
tomato, thinly sliced (recommend juicy and sweet hybrid stramato, or roma)
balsamic vinegar
olive oil
salt and pepper
1. Brush one side of the french bread slices with melted butter. Place one provolone slice on the un-buttered side. Arrange fresh basil leaves on top of cheese. Layer tomato slices on top of basil leaves.
2. Drizzle lightly with balsamic vinegar and olive oil. Season with a dash of salt and pepper. Place another cheese slice. 
3. Top arrangement with the other slice of french bread with buttered side up.
4. Meanwhile, heat a wide pan over low heat. Place sandwich on pan with buttered side down. Toast, flipping once, until both sides are lightly browned and cheese melts.
*other filling options: provolone or swiss with arugula, and prosciutto or chicken, gruyere and smoked salmon
(makes 2 servings because it's always more fun when there's enough to share or have seconds)

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"You know it was a good day" quote via joann; sandwich image & recipe via cookmobile

{ Food for Thought } A Cup of Kindness

Words to live by. A soft place to land, a soft place to catch. Makes the difficult possible in the moment or in the long run. A cup of homemade pumpkin spice latte feels like a cup of liquid kindness.

pumpkin spice latte
1 c milk (recommend Earth Balance soy)
1/4 c (heaping) pumpkin puree, more if you really love pumpkin
2 tsp pumpkin pie spice blend (ginger, nutmeg, cloves, cinnamon)
1 tsp cinnamon
1 tsp vanilla extract
2 tsp organic brown sugar (or equivalent preferred sweetener)
optional: pinch of ground garam masala, cardamom, or other warming spices
1. Make 2 cups of coffee. 
2. Make pumpkin milk: Combine all ingredients in a small bowl and whisk well by hand or with blender.
3. Warm the finished pumpkin milk mixture in the microwave (1 min) or on the stovetop
4. Pour 1 c of brewed coffee into each mug and pour half the pumpkin milk mixture over the top of the coffee. 
5. optional: Top with homemade whipped cream (1/4 c organic heavy whipping cream and 1 tsp organic raw sugar beat to soft peaks) and a sprinkle of pumpkin pie spice/cinnamon.
(makes 2 servings, because it's always more fun when there's enough to share or have seconds)

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image & graphics by natalie @ calliope; photo & recipe by loveveggiesandyoga